Process of clarifying sugar solutions



I l atented 30, 1926.

' UNI'l-E D' KEIICHI SE STA 0, OF KANAGAWA-KEN, JAPAN.

PROCESS OF CLARIFYING SUGAR SOLUTIONS.

1T0 Drawing. Application filed November 28, 1923, Serial No. 677,524, and in Japanli'ovember 80, 1922.-

This invention relates to a ifying sugar solution, whi

ing to sugar solution processof clarch conslsts 1n add- (molasses, cane sugar juice, sugar beet juice, impure starch sugar solution and ame thereof (a kind of sticky syrup)) a solvent of fatty substance immiscible with Water and lighter thanit; or in adding to the above solvent any water-soluble metallic compounds, als, or in adding except alkali-metthe solvent of fatty sub stance to the sugar solution after having acidified the latter with organic or inorganic acid and agitating vthe mixture and allowing it to settle;

the impure matters rising to the. surface of the water solution in a gel-form or dissolving in t substance,

The object of the he solvent of fatty andthen removing the same.

present lnvent1on is to "remove impure matters and bad odor from sugar solution by a simple method, thus facilitating decolorization, tion, and crystallization. (molasses, cane sugar juic impure starch en ar soluti of) contains amatters, the large substances, 'albuminoid Though the quantity of filtration, evapora Sugar solution e, sugar beet yuice, on or ame? therearge quantity of impure part of which consists of such viscid substances as pectine, gummy substance, etc. such viscid substances varles-according to the kind of sugar solution, lasses,

the largest quantity is found in mowhich contains about 7 to 16% of them, and these do not precipitate perfectly with the clarifying agent refining work. Besides the above substances,

now used in. sugar the sugar solutioncontainsproteins and de- 7 rivatives thereof, fatty oils,

coloring organic acids and resins, alkaloids,

solved colloidally; such sugar solution has a bad taste and prevents decolorization,

tion andcrystallization in odor and is viscid, which filtration, evaporaa great degree. I

his invention consists in coagulating per- In case the sugar solution .fectly the colloids suspending in sugar solu tion, and thus precipitating impure matters manner of carrying is molasses, use

it asit is, or if it is too thick, add Waterto a suitable degree. In juice and sugar beet juice are or mix with them any 1des except alkali-metals.

solution producing by sac case of cane sugar' use them as they metallic hydrox- Th starch sugar charifying impure .surface of the solution in a,

matter being disof sugar solution and proper means.

starch with acid and ame thereof may be used are the are. Add to tion one fift part or equal quantity of a solvent immiscible with water and lighter than it (naphtha petroleum, benzin, petroleum benzin, petroleum ether, orthe like). After shaking and stirring the mixture violently, allow the same to settle; until the col-' loidal substance rises to the surface of water solution in a gel-form. In this process almost all the metallic compounds contained in the'solution (except alkali-metals) com-. bine with colloidal substance and float up on the surface of water solution. The objectionable odor offatty oil, resin and alkaloid, can be removed by dissolving in the solvent. and then settling or decanting them. How-' ever, in case it is impossible to remove impure matters entirely by the above method according to some kind of sugar solution, use the solvent together with water-soluble metallic'compounds except alkali-metals mostly salts of calcium, iron, copper an lead groups are used), or add the solvent to sugar solution after acidifying the latter with inorganic or, organic acid, and aftershaking and stirring t settle until the impure matters rise to the el-form or are dissolved in the solvent. In t is process, the metallic compound combines with colloidal substances chemically, its quantity must be equivalent to the impurity contained in sugar solution. The impure matters thus separated are removed by means of decantation or filtration. Thequantity and kind of the chemicals used in removing the said impure metttersdifi'er of goods to be manufactured. The remaining-chemicals are removed by evaporation or precipitation by By this simple method all impure matters can be almost entirely removed, from sugar solution. Molasses so treated loses its odor and becomes palatable,

and increases. its pure sugar content by20 according to the kind the sugar. solue same violently, allow it to if to 36%. By this method, we can economize of superior quality maybe made out 0 such impure starch.

'Ame;is an edible'syrup used in Japan thereof, the qual- -1ty of manufactures is improved, and oods and consists essentially of starch. saccharified by green malt.

Claims:

1. The herein described process of clarifying sugar solution, which consists in acidifying the sugar solution; then adding to the sugar solution a. solvent of fatty substances immiscible with and lighter than water; agitating the mixture; and then'permitting the mixture to settle, the impure matters rising and floating upon the surface of the mixture in a gel-form.

2. A process of clarifying sugar solution, which consists in adding to, sugar solution a solvent of fatty substance immiscible with and li hter than water; and a water-soluble non-a ali metallic compound; agitating the 'tion, adding thereto a mixture and allowing same to settle, the impure matters floating upon the surface of waterand partly dissolved in the solvent of fatty substance; and finally removing the same by decantation or filtration.

3. A process of clarifying sugar solution, which consists in acidifying a sugar solusolvent of fatty substance 1mmiscible with and lighter than water; agitating the mixture; allowingit to settle until the impure matters rise to the surface of the mixture, and the impure matters.

finally removing In testimony whereof I have affixed my signature,

KEIICHI sEo. 

